With their light, fluffy texture and real pancake flavor, these might just be the perfect protein pancakes! Made with only 6 simple ingredients, they’re gluten-free, dairy-free, and pack a whopping 18 grams of protein per serving.
Protein pancakes sound good in theory, but it took me quite a while to land upon a recipe that didn’t end up flat, gummy, or just generally unappetizing. I mean, we all want to eat healthy, but you also want to enjoy your meals!
That’s why I'm so pumped to share this protein powder pancake recipe with you. These pancakes are light, fluffy, and pretty much everything you want in a pancake.
All that and you'll get 18 grams of protein per serving!
Are Protein Pancakes Good for You?
These protein pancakes are a healthy way to start your day! They're made with wholesome ingredients, they're gluten-free, and they're loaded with protein, which makes them much more filling than a typical pancake recipe.
What You’ll Need
One of the best things about these protein pancakes is that you only need 6 ingredients to make them. Seriously!
- Bananas – Although it’s not necessary, I recommend using bananas with brown spots; they’re sweeter and have a more assertive banana flavor.
- Eggs – Let the eggs sit at room temperature to warm up a bit. Room temperature eggs will hold more air when you blend them, and this means a fluffier pancake.
- Your preferred protein powder
- Oats – There’s no flour in this recipe, so the oats help add some body and make the pancakes chewy.
- Baking powder
Best Protein Powder for Pancakes
What's great about these banana protein pancakes is you can use whatever type of protein powder you like or have on hand!
- Plant-based? Use a vegan protein powder.
- Love whey? A whey protein will totally work too!
- Looking for gluten-free? Find a certified gluten-free protein.
- Want a flavor? Use chocolate, salted caramel, peanut butter, berry, etc.
- How about some greens? Lots of protein powders have greens in their blend!
- Need something simple? I've been loving this almond protein powder!
Personally, I like using a vegan vanilla option since it goes so well with berries!
How to Make Protein Powder Pancakes
You're going to love how quick these are to make! Here's what you'll need to do:
Make the batter. Combine all of the ingredients in your blender and blend on high until the mixture is smooth, creamy, and a little bit frothy.
Prepare. Set a griddle or large skillet over medium-low heat and grease it with oil, butter, or ghee.
Cook the pancakes. Pour the pancake batter directly from the blender container onto the pan. Cook the pancakes until bubbles start to form on the top. Flip and cook for another minute or two. Transfer the cooked pancakes to a plate and repeat with the rest of the batter, adding more oil or butter to the griddle as needed.
Tips for Success
Here are my best tips for perfect protein powder pancakes!
- No blender? You can mix these protein pancakes by hand if you use oat flour instead of whole oats. Substitute 3 tablespoons of oat flour for the oats.
- Know when to flip. When the bubbles start to form on the pancakes, you’ll notice that they pop. If, when they pop, the holes fill up with more batter, the pancakes aren’t ready to flip. When the bubbles pop and leave holes, that’s when you can flip them over.
- Make them your own. You can add hemp seeds or chia seeds for more protein, chopped dark chocolate, sprinkles, or anything else you like to customize your protein pancakes.
The world is your oyster when it comes to toppings! Here are some of my favorite ways to enjoy these pancakes:
- Do it old-school and drizzle them with maple syrup.
- Top your protein pancakes with Homemade Chunky Cinnamon Applesauce and a sprinkle of chai spices.
- Pile the pancakes with fresh fruit and a dollop of vanilla yogurt.
- Spread almond butter over the tops of the pancakes and garnish them with fresh banana slices.
- Start your day with some decadence and drizzle them with warmed Superfood Vegan Nutella, then top with sliced strawberries or raspberries.
How to Store and Reheat
Allow the pancakes to cool completely, then place them in an airtight container and refrigerate for 3 to 4 days.
Reheat the pancakes in the microwave or place them on a sheet pan, cover it with foil, and warm them up in a 325ºF oven for about 10 minutes.
Can This Recipe Be Frozen?
Once the pancakes are cool, they can be stored in a freezer bag or airtight storage container for up to 3 months; use parchment or wax paper to keep them from sticking together. Frozen pancakes can be heated in the toaster, or in the microwave or oven according to the instructions above.
More High Protein Breakfast Recipes
- Basic Tofu Scramble Recipe
- Best Blueberry Protein Pancakes
- High Protein Peanut Butter Oatmeal
- Triple Berry Protein Smoothie
Easy Protein Pancakes
- Add all the ingredients to the blender and blend on high until smooth and creamy.
- Heat and grease a pan over medium-low heat. Pour pancake batter directly from the blender container onto the pan. Cook pancakes until bubbles start to form on the top, 2 – 3 minutes. Flip and cook for another 1 – 2 minutes. Repeat until no batter remains.
- Serve pancakes and drizzle maple syrup if desired.